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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 175.5
  • Total Fat: 14.7 g
  • Cholesterol: 15.5 mg
  • Sodium: 52.1 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 5.5 g

View full nutritional breakdown of Almond Apricot Breakfast Cookies calories by ingredient
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Almond Apricot Breakfast Cookies

Submitted by: LAINESKLAR

Introduction

Gluten and dairy free, high protein, low carb breakfast cookies that are good all day long. Gluten and dairy free, high protein, low carb breakfast cookies that are good all day long.
Number of Servings: 12

Ingredients

    1 1/4 cups almond meal
    1/2 cup slivered almonds
    1/4 cup dried apricots, diced
    1/4 cup coconut palm sugar
    1/2 teaspoon baking powder
    1/8 teaspoon salt
    1 teaspoon pumpkin pie spice

    3 tablespoons coconut oil, melted
    1 large egg
    1 teaspoon vanilla extract

Directions

In a large bowl, mix dry ingredients well (through pumpkin pie spice)

In a small bowl whisk together egg, coconut oil and vanilla.

Mix wet ingredients into dry until just combined. Refrigerate dough for 30 minutes.

Preheat oven to 375 degrees.

Use rounded tablespoons of dough to form balls, place on greased cookie sheet, use a fork to flatten to roughly 1/4 inch thickness.

Bake at 375 for 10 minutes, remove to cool on wire rack.

Serving Size: 1 cookie

Number of Servings: 12

Recipe submitted by SparkPeople user LAINESKLAR.






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